Cornbread Doughnuts With Cranberry Glaze And Pecans

Name: Cornbread Doughnuts With Cranberry Glaze And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; 1/2 cup all purpose flour; 2 tablespoons granulated sugar; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1 pinch salt; 1 egg lightly beaten; 1/2 cup greek yogurt; 2 tablespoons honey; 1 tablespoon canola oil; 1 teaspoon grated lemon zest freshly; 3/4 cup confectioners' sugar; 2 tablespoons cranberry sauce; 3 tablespoons water or more as needed; 1/2 cup finely chopped pecans for topping

Servings: persons

1/2 cup cornmeal
1/2 cup all purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 pinch salt
1 egg lightly beaten
1/2 cup greek yogurt
2 tablespoons honey
1 tablespoon canola oil
1 teaspoon grated lemon zest freshly
3/4 cup confectioners' sugar
2 tablespoons cranberry sauce
3 tablespoons water or more as needed
1/2 cup finely chopped pecans for topping

1
Preheat the oven to 375u00b0 F. Lightly grease a set of 2 KitchenAid(R) Professional-Grade Nonstick 6-Cavity Mini Doughnut Pans with butter or baking spray.
2
In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt. In a small bowl, combine the egg, yogurt, honey, canola oil and lemon zest. Add the wet ingredients to the bowl with the dry ingredients and gently fold until combined.
3
Add the batter to a large piping bag or a large re-sealable zipper storage bag with the tip cut off. Fill each cavity 1/2 full. Bake for 5 to 7 minutes or until golden and puffed up. Let cool for 5 minutes and then flip over onto a cooling rack.
4
For the cranberry glaze
5
Whisk together the confectioners' sugar, cranberry sauce and two tablespoons water. Add more water, if needed, to smooth the glaze. Dip doughnuts into glaze or pour glaze on top of doughnuts using a spoon. Top with chopped pecans and serve. Experiment with your own toppings to create unique combinations and flavors!

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup cornmeal, 1/2 cup all purpose flour, 2 tablespoons granulated sugar, 3/4 teaspoon baking soda, and more.

Yes, Cornbread Doughnuts With Cranberry Glaze And Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Doughnuts With Cranberry Glaze And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions